Chewy Homemade Pizza Dough Recipe (2024)

Why You'll Love This Recipe

• Amazing texture and flavor. The texture is chewy but crispy at the same time and the flavor has a slight hint of garlic. So yummy!
• It's easy to make:This pizza dough recipe is relatively simple and is made with pretty basic ingredients. Store bought pizza dough is a thing of the past once you learn how easy it is to make at home! Just like my homemade soft pretzel dough.

Recipe Tip

Dough rising tip: I like to turn my oven to 170 degrees, turn it off and then place my dough in there because it creates the perfect warm environment.

Do I need a mixer to make this Italian pizza dough recipe?

Absolutely not! While using a stand mixer makes the whole process much easier with very little effort, it isn't needed. Many people have told me how they have made this same day pizza dough by hand, it just takes a little more elbow grease!

Can you freeze homemade pizza dough?

Yep! To freeze: Prepare the dough and allow it to rise. Punch it down and divide it into two balls because this recipe makes two pizzas. Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. To thaw: Place in refrigerator overnight. Allow dough to warm up on the counter for about 20-30 minutes before trying to stretch it out and add toppings, it will be much easier to stretch!

Why is my pizza dough dry?

This is likely from adding too much flour. When mixing the dough, you WANT your dough to be tacky/slightly sticky. This will ensure that there is enough moisture in the dough to create a chewy and crispy crust while baking.

Is my yeast dead?

In the first step, if your yeast doesn't get "frothy," this unfortunately means it is dead and the dough will not rise. You will need to toss it and start over.

Can I make this pizza dough gluten-free?

To make a gluten free pizza crust, use 1:1 Gluten-Free Measure for Measure Flour.

Did you make this recipe?

Please leave a ⭐️ reviewbelow andtag @sprinkle_some_sugaronInstagram!

• ▢ 1 cup warm water
• ▢ 2 ¼ teaspoon active dry yeast 1 standard packet
• ▢ 1 tbs granulated sugar
• ▢ 2 tbs olive oil
• ▢ 2 teaspoon salt
• ▢ ½ teaspoon garlic powder
• ▢ 2 ½-3 cups all-purpose flour
• ▢ ½-1 cup prepared pizza sauce* link to my homemade pizza sauce included in notes section

• In the bowl of your stand mixer fitted with the dough hook, add warm water and sprinkle yeast and sugar on top. Turn mixer on low and mix to combine and let it sit to proof for 5-10 minutes until the top looks frothy.

• Once the yeast is proofed, add olive oil, salt and garlic powder. Mix to combine. Add 2 cups of flour and turn mixer on low speed to combine. While mixer is running, add more flour 1 tablespoon at a time until the dough comes together and is no longer sticky. You want it to be tacky but not sticking to your hands. The dough will stick to the bottom of the bowl and this is OK - too much flour will result in dry, dense dough. Once your dough is the right texture, leave mixer running on low speed for 7 minutes to knead the dough.

• Grab a large bowl and grease it with olive oil very well. Once dough is kneaded, pull the dough out and knead in your hands slightly to create a round ball. Place dough into greased bowl and roll it around to lightly coat. Cover the bowl with plastic wrap or a wet towel and allow it to sit in a warm place for 30-45 minutes or until it is doubled in size. I like to turn my oven to 170 degrees, turn it off and then place my dough in there because it creates the perfect warm environment.

• Once dough is doubled in size, punch it down to get the air out. If you are making pizza, this dough is enough to make two pizza crusts so you will cut the dough in half at this point.

• Roll it out on a lightly floured surface. At this point you can add sauce, toppings to make pizzas, stromboli, calzones or whatever you desire!

• Bake at 500°F until golden and crispy. For pizza, dough does not need to be pre-baked before adding toppings.

*Grab my homemade pizza sauce recipe here!

Freezing instructions: Prepare the dough and allow it to rise. Punch it down and divide it into two balls because this recipe makes two pizzas. Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months.

To thaw: Place in refrigerator overnight. Allow dough to warm up on the counter for about 20-30 minutes before trying to stretch it out and add toppings, it will be much easier to stretch!